Vegan Wellington
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Making Thyme for Health · by Sarah Rotavera

Vegan Wellington

NUTRITION · PER SERVING120M COOK
CAL 39%·PRO 36%
CARBS 85G44% OF CAL
11G FIBER65G OTHER9G TOTAL SUGAR
FAT 41G48% OF CAL
24G SAT17G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

A savory vegan main course wrapped in crispy phyllo pastry, filled with a hearty lentil and mushroom mixture. An elegant centerpiece for special occasions.

maindairy free
View the full recipe on Making Thyme for Health →

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Nutrition & ingredients

Ingredients

serves 6
  • 2 cups cooked brown lentils*
  • 8 medium-size carrots
  • 1 tablespoon extra virgin olive oil
  • 1/2 yellow onion (finely chopped** (about 1 cup))
  • 8 ounces crimini mushrooms (chopped (about 2 cups))
  • 3 garlic cloves (minced (about 2 tablespoons))
  • 3 celery stalks (about 1/2 cup)
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/2 cup panko breadcrumbs (use gluten-free, if necessary)
  • 1/2 cup flour (I like garbanzo bean flour or oat flour)
  • 1/4 cup walnuts (finely chopped (sub sunflower seeds for nut allergies))
  • 1/4 cup sunflower seeds (finely chopped)
  • 1 tablespoon balsamic vinegar
  • 3 tablespoons tomato paste
  • 3 tablespoons vegan Worcestershire (or tamari)
  • 2 teaspoons dried oregano
  • 2 teaspoons dried thyme (or 1 teaspoon fresh)
  • 1 package phyllo dough (or puff pastry***)
  • 8 ounces vegan butter (or olive oil, melted)
PREP
45M
SODIUM
1223MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.